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Preview: Negativland at Crepe Place, Part 2

By Steve Palopoli in Articles

Feb 26 2014
Negativland performs at the Crepe Place on Wed, Feb. 26.

[Editor’s Note: This is the second part of a two-part story.] Over the course of three decades, Negativland have earned the badge of honor bestowed by the title of the 1995 documentary that examined their work—Sonic Outlaws. Using a mix of artfully edited sound samples from every corner of American culture, rock beats and a…

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Foodie File: Sanderlings Restaurant

By Jacob Pierce in Articles

Feb 26 2014
Sanderlings sous chef Mario Garcia is gearing up for summer as Seascape Resort stays open during renovations. Photo by Chip Scheuer

Mario Garcia began as a dishwasher at Sanderlings eight years ago and rose to line cook. He’s now a sous chef for the restaurant at Seascape Resort, which is staying open during renovations to gear up for the summer. SCW: What have you eaten today? MARIO GARCIA: When I got in, one of the chefs…

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A Dynamic Duo of Local Pinots

By Christina Waters in Articles

Feb 25 2014
The Santa Cruz Mountains’ Muns Vineyard does pinot right.

It was a charmed week in which I was able to discover not one, but two of the best Santa Cruz Mountain appellation pinot noirs I’ve ever tasted. The first was a 2008 Miller Hill Vineyard pinot from Silver Mountain Vineyards ($38). Made from Dijon clones 115 and 667, this gorgeous creation had been aged…

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Women Take Over This Year’s Banff Festival

By Georgia Perry in Articles

Feb 18 2014
‘Ready to Fly’ reveals how Lindsey Van made women’s ski jumping an Olympic sport at this year’s Banff Mountain Film Festival.

Every year, organizers of the adventure-sports-themed Banff Mountain Film Festival were asked over and over: “Where are the women?” This year, they decided to do something about it, making it a top priority to highlight the risk-taking of edgy female athletes around the world.

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Negativland Returns to Noise

By Steve Palopoli in Articles

Feb 18 2014
Two members of Negativland with some of the band's equipment. The group brings its ‘greatest hits’ show to the Crepe Place on Feb. 26.

Mark Hosler on Negativland’s music and live show, which now features their twisted take on the concept of “greatest hits.”

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Team Behind Assembly Announces New ‘Pop Up’ Spot

By Christina Waters in Articles

Feb 18 2014
Zach Davis, along with Kendra Baker, will be taking on yet another Santa Cruz dining project: Pop Up. Photo by Chip Scheuer.

Assembly Team Pops Up: Sleep is not an option for Kendra Baker and Zach Davis, who have launched yet another in an endless string of big ideas in food performance even as the dishes are barely dry from their gala preview event at the Del Mar Theatre last week.

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Preview: Fred Eaglesmith at Kuumbwa

By Steve Palopoli in Articles

Feb 18 2014
Fred Eaglesmith brings his bad self to the Kuumbwa on Friday, Feb. 21.

Is Fred Eaglesmith the man? There’s no sabermetrics for this kind of thing, but let’s take a look at the way the Canadian singer-songwriter, who comes to the Kuumbwa for two shows on Friday, Feb. 21, has subverted expectations, convention and straight-up common sense at every turn.

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Surfing the Westside’s Wine Wave

By Christina Waters in Articles

Feb 18 2014
Small vintners at the Swift & Ingalls complex have united in the Surf City Vintners group. Photo by Chipo Scheuer.

The name Surf City Vintners is the branding umbrella for a dozen limited-production wineries clustered at the industrial edge of town. Neither surfers nor city dwellers, these folks are all vintners all the time.

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Burrito Power Rankings:2014 Edition

By Jacob Pierce in Articles

Feb 18 2014
The tightly wound tortillas of Tacqueria Vallerta land them in the Top 10 once again.

What makes a great burrito?
A good tortilla is important, as is the quality of everything wrapped inside. But there’s really no template or scorecard for this stuff.

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Foodie File: Café Gratitude

By Jacob Pierce in Articles

Feb 18 2014
Foodie File: Café Gratitude

When the 36-year-old chef at the all-vegan, all-organic Café Gratitude chows down on a greasy, meaty dish he really likes, he stops and says to himself, “Yeah, I can do that.”

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